Most bruises form when small blood vessels (capillaries) near the skin's surface are broken by the impact of a blow or injury â often on the arms or legs. When this happens, blood leaks out of the vessels and initially appears as a black-and-blue mark. Eventually your body reabsorbs the blood, and the mark disappears. Generally, harder blows cause larger bruises. However, if you bruise easily, a minor bump â one you might not even notice â can result in a substantial bruise. Some people â especially women â are more prone to bruising than others.
Lipids are fats. Many foods contain fats. Most meat, poultry, seafood, and even fish. Most dairy products contain fats unless stated nonfat. In their natural state dairy contains fat. Cooking and salad oils contain fat.
Apples, grapes, strawberries, citrus fruits. These fruits are rich in pectin, a type of soluble fiber that lowers LDL. Foods fortified with sterols and stanols. Sterols and stanols extracted from plants gum up the body's ability to absorb cholesterol from food.